Japan
Aichi Takomeshi — Octopus Rice
Aichi Takomeshi — Octopus Rice, adapted from the MAFF regional recipe for Aichi. Ingredient amounts and cooking instructions are provided below.
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Method
3 clear steps
- 1
Wash the rice, soak for about 30 minutes and drain. Rub the octopus well with cleaning salt, then thoroughly rinse away salt and slime. Cut into roughly 2 cm pieces. Shred the ginger.
- 2
Put the rice, sake, mirin and soy sauce in a rice cooker. Add water to the appropriate 2-go mark and stir. Lay the octopus and ginger on top and cook normally, ensuring the octopus is fully cooked.
- 3
Fold together gently and serve with sliced spring onions.
